Topics
Founder
Profiles tagged “Founder”.
7 profiles
Kou Fong: from a 1902 teahouse to a century-old hand-made bakery on Rua do Cunha
Kou Fong
Founder of Fong Kei Bakery, named after him. Its predecessor was a teahouse already operating on Rua do Cunha in Taipa by 1902 (Guangxu 28); when the tea trade declined the family closed the teahouse and focused on hand-made traditional pastries. The fourth generation, Kou Chi Kei, took over in 2018, and the shop has been Michelin-recommended.
Wong Kit San: the man who made the almond cake Macau’s taste on Rua do Tercena in 1935
Wong Kit San
Founder of Choi Heong Yuen Bakery. He opened the shop at No. 20 Rua do Tercena, Macau in 1935, built around the almond cake; his nephew Wong Wing Cheong later took over and refined the recipe, and in the 1980s the firm introduced Japanese automatic packaging machines that reshaped how Macau souvenirs were sold and presented.
Wong Wun Chi: one bamboo pole, one bowl of silver-thread noodles, from Shilong to Rua da Felicidade
Wong Wun Chi
Founder of Wong Chi Kei. A Dongguan native, he went to Guangzhou in the 1940s to learn bamboo-pole noodle-making from fellow townsman Wong King Tong; in 1946 he founded the business with his wife Lai Yuet Man in Shilong, Dongguan, and in 1959 moved the shop to No. 51 Rua da Felicidade in Macau, where his silver-thread noodles and shrimp-roe soup made the name famous across the territory through three generations.
Ma Man Kei and the business-politics network of transition-era Macau
Ma Man Kei
Vice-Chairman of the CPPCC and lifetime president of the Macau Chinese Chamber of Commerce. Across seven decades in business and politics, he was one of the defining patriotic merchants of the Macau handover era.
Andrew Stow: the British pharmacist who turned the Portuguese egg tart into a taste of Macau
Andrew Stow
The British pharmacist who created Macau's Portuguese egg tart. He moved to Macau in 1979 and in 1989 opened Lord Stow's Bakery in Coloane village, adapting Portugal's pastéis de nata into a creamier, caramel-topped "Macau egg tart" — making the tart one of the city's most iconic tastes.
Leong Chan Kuong: from a street peanut-candy cart to Macau’s biggest souvenir brand
Leong Chan Kuong
Founder of Koi Kei Bakery. He started selling peanut and ginger candy from a street cart, opened his first shop in 1997, and rode the post-handover mainland tourism boom to build Koi Kei into Macau’s leading souvenir brand, with roughly 70% market share.
Margaret Wong: founder of Margaret's Café e Nata, the "Queen of Tarts" who took the egg tart to the world
Margaret Wong
Macau-born founder of Margaret's Café e Nata. She built the egg-tart business together with her former husband Andrew Stow, then ran Margaret's independently on the Macau Peninsula after their divorce, and licensed her recipe to KFC — spreading the Portuguese egg tart across China and Asia and earning the nickname "Queen of Tarts".